Mariner's lasagne

Yield: 6 Servings

Measure Ingredient
1 pounds Cod fillets(fresh or frozen)
2 tablespoons Butter or margarine
½ cup Chopped onion
1 cup Chopped green pepper
⅓ cup Chopped celery
2 Cloves garlic, crushed
2 tablespoons Chopped green onion
1 tablespoon Chopped fresh parsley
1 can Tomato soup (10 oz.)
1 can Tomato sauce ( 14 oz.)
⅓ cup Chili sauce
1 cup Water
1 can Mushroom stems and pieces,
(10 oz.) drained
¼ teaspoon Worcestershire sauce
¼ teaspoon Salt
Pinch each of oregano, basil Italian seasoning and white pepper
½ Bay leaf
1 teaspoon Granulated sugar
9 Lasagne noodles
2 cups Shredded mozzarella cheese
1 hour.

Poach fillets in small amount of salted water for about 2 minutes, or longer if frozen; drain and remove any bones.

In large saucepan, melt butter. Add onion, green pepper, celery, garlic, green onion and parsley; saute until tender.

Add tomato soup, tomato sauce, chili sauce, water, mushroom stems and pieces and Worcestershire sauce. Add seasonings and sugar. Bring to boil and simmer for

Meanwhile, cook noodles in salted boiling water until tender but firm; drain. In 13 x 9 inch greased ovenproof dish or in individual baking dishes, arrange layers as follows: sauce, noodles, sauce, noodles, fish, sauce, noodles an sauce. Top with cheese. Bake in 375øF oven for 30 minutes. Makes 6 servings Typed in MMFormat by cjhartlin@... Source: Canadian Living

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